Asparagus, Chicken, Wild Rice Casserole Recipe
Asparagus, Chicken, Wild Rice Casserole Recipe photo by Taste of Home

Asparagus, Chicken, Wild Rice Casserole Recipe

Publisher Photo
I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then—with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours
MAKES: 6 servings

Ingredients

  • 1 cup uncooked wild rice, rinsed
  • 2 cups chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 6 tablespoons butter, divided
  • 6 boneless skinless chicken breast halves
  • 2 tablespoons onion soup mix
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 pounds fresh asparagus, trimmed

Directions

  1. Spread rice in a greased 13-in. x 9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top.
  2. Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender. Yield: 6 servings.
Originally published as Asparagus, Chicken, Wild Rice Casserole in Country Woman March/April 1991, p33

Reviews for Asparagus, Chicken, Wild Rice Casserole

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 11, 2014

"Love this!! I however did modify this recipe a little bit...instead of regular rice I used the new Minute Rice multi-grain medly ( which is a mixture of brown rice, red rice , wild rice and quinoa) I used one package which is one cup of rice....I only dotted it with a few dots of butter , I didn't have mushrooms but I had a big portabella which I diced up and only used 1 tablespoon of onion soup. I added a bit of milk to my soup to make it creamy and I cut up my asparagus and sauted it in the butter for a little while . also I used chicken tenders instead of big chicken breasts, I think they cook faster and so does the instant rice...turned out beautiful...my husband said it was the best casserole he's ever had! Oh I also sprinkled a a little pepper and garlic powder in with my soup. Wonderful!!!"

MY REVIEW
Reviewed Jan. 6, 2014

"This is an old old recipe: used 3 tbsp. butter (total) and additional 1/3 c water (I always use 3 tb sour cream and 2 tb water, An e xcellent recipe! I also vary from cream of mushroom soup to cream of chicken soup!--both very good."

MY REVIEW
Reviewed Jul. 8, 2013

"I cooked this recipe for the first time for myself and my son and we loved it! Next time I cook it i wont put as much onion soup mix. Other than that it was yummy."

MY REVIEW
Reviewed Jun. 11, 2013

"We just loved it. Will make again."

MY REVIEW
Reviewed Feb. 19, 2013

"Very tasty. I only dotted 1 Tblsp of butter in the rice and 2 1/2 Tblsp of butter on the asparagus after reading the reviews about too much butter. These amounts worked fine. Only downside was that my wild rice came out crunchy. Will try par boiling the wild rice next time."

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